Lasagna-Baked Fusilli

Name: Lasagna-Baked Fusilli with Kale and Mozzarella
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 20 ounce Ground Beef; 12 ounce Fusilli Pasta; 1 unit Yellow Onion; 4 clove Garlic; 8 ounce Kale; 2 teaspoon Dried Oregano; ½ cup Panko Breadcrumbs; 8 ounce Fresh Mozzarella; 1 teaspoon Chili Flakes; 2 box Crushed Tomatoes; unit Salt; unit Pepper; 1 tablespoon Olive Oil

with Kale and Mozzarella

Recipe Development TeamPublished on November 14, 2016

3.8

(8.5K customers rated)

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Oozy, bubbly baked lasagna is everyone's favorite, but all that layering and time in the oven can make it a drag to put together. For a quicker, easier variation, we've swapped the lasagna noodles for fusilli. The short and springy pasta gets tossed with usual suspects like ground beef, mozzarella, and tomatoes, as well as kale, which is a welcome, healthful addition. Baked until golden and crisp, it's got all the personality of the classic, but with no assembly required.

Tags:

Child friendly

•Family Friendly

Allergens:

Gluten

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

/ serving 4 people

20 ounce

Ground Beef

12 ounce

Fusilli Pasta

(Contains: Gluten)

1 unit

Yellow Onion

4 clove

Garlic

8 ounce

Kale

2 teaspoon

Dried Oregano

½ cup

Panko Breadcrumbs

(Contains: Gluten)

8 ounce

Fresh Mozzarella

(Contains: Milk)

1 teaspoon

Chili Flakes

2 box

Crushed Tomatoes

Not included in your delivery

unit

Salt

unit

Pepper

1 tablespoon

Olive Oil

Nutrition Values

/ per serving

Energy (kJ)3648 kJ

Calories872 kcal

Fat32 g

Saturated Fat15 g

Carbohydrate98 g

Sugar14 g

Dietary Fiber7 g

Protein53 g

Cholesterol122 mg

Sodium742 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pot

•Strainer

•Large Pan

•Large Bowl

•Baking Dish

Instructions

Wash and dry all produce. Bring a large pot of water with a large pinch of salt to a boil. Halve, peel, and finely chop onion. Mince garlic. Remove and discard kale ribs and stems, then roughly chop leaves. Tear mozzarella cheese into small pieces.

Add fusilli to boiling water and cook, stirring occasionally. After 6 minutes, add kale to pot. Continue cooking until pasta is al dente and kale is tender, 9-11 minutes overall. Drain, reserving ½ cup pasta water.

Meanwhile, heat a large drizzle of olive oil in a large pan over medium heat. Add onion and cook until softened, 4-5 minutes. Add beef, garlic, oregano, and as many chili flakes as you like. Cook, breaking up meat into pieces, until browned and no longer pink, 3-5 minutes. Season with salt and pepper.

In a large bowl, toss together fusilli and kale, beef mixture, crushed tomatoes, reserved pasta water, and half the mozzarella cheese. Season with salt and pepper.

Heat broiler to high or oven to 500 degrees. Transfer mixture to a lightly-oiled baking dish (ours is 9”x13”) and sprinkle with remaining mozzarella cheese and panko breadcrumbs.